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Add a photoServings: 8
Ingredients
- 1/4 c. Orange juice
- 16 x Almond macaroons, crumbled
- 1/2 c. Sliced almonds, toasted
- 1/2 lb Pitted prunes, minced
- 1 tsp Grated orange rind
- 1/2 lb Bittersweet chocolate
- 1/4 c. (1/2 stick) butter
- 1 c. (1/2 pint) heavy cream Unsweetened cocoa pwdr
Directions
- 1. Line bottom of an 8-inch springform pan with waxed paper. In small bowl, combine orange juice and crumbled macaroons, stirring to blend and moisten crumbs.
- 2. In medium-size bowl, combine almonds, prunes, and orange rind; set aside.
- 3. In top of double boiler over simmering water, heat chocolate, stirring frequently. Remove from heat and beat in butter till melted. Beat in cream till well blended.
- 4. Spread macaroon mix in bottom of prepared pan and top with half of chocolate mix. Top with almond and-prune mix, then layer with remaining chocolate mix. Cover and chill 6 hrs or possibly overnight.
- 5. To serve, remove side of springform pan from cake. Invert cake onto plate. Remove waxed paper and invert cake again, chocolate side up, onto serving plate. Sift cocoa over top.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 85g | |
| Recipe makes 8 servings | |
| Calories 321 | |
| Calories from Fat 234 | 73% |
| Total Fat 27.38g | 34% |
| Saturated Fat 16.38g | 66% |
| Trans Fat 0.0g | |
| Cholesterol 36mg | 12% |
| Sodium 54mg | 2% |
| Potassium 461mg | 13% |
| Total Carbs 25.98g | 7% |
| Dietary Fiber 6.8g | 23% |
| Sugars 10.43g | 7% |
| Protein 5.11g | 8% |
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